Pat the cookie dough into a greased 13 x 9 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes. .

.Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes..

4.Cool the baking dish on a wire rack to room temperature and cut into 18 squares before putting in refrigerator. Then refrigerate until cold, about 4 hours.
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* If you can't find cinnamon chips in your local supermarket (in the baking aisle by the chocolate chips), you can substitute white chocolate chips and sprinkle a little cinnamon on top.

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